Seared Salmon with Green Peppercorn Sauce

Seared Salmon with Green Peppercorn Sauce

1 Review

From: EatingWell Magazine, September/October 2012

A simple sauce of piquant green peppercorns, lemon juice and butter tops this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.

Preparation

Active

15 m

Ready In

15 m

Sprinkle salmon pieces with ¼ teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).

Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.

To skin salmon, place fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Reviews 1

Simple and elegant
I would be happy to be served this dish in a restaurant. The method is very easy and the lemon butter sauce is simple but powerful and adds a lot fresher flavor by topping the fish at the end than if you had cooked it with lemon.
I used sockeye salmon and had to skip the peppercorns since they aren't available here, although I suspect they would make the dish better. Instead, at service I topped with fresh ground black pepper. I served the salmon with a large green salad.
If your picky eaters like salmon, they will love this dish. Non-picky eaters will be pleased, too.
Pros: Easy to prepare
Cons: Salmon takes at least twice as long to cook as stated